Loch Fyne was brought to life by two oyster enthusiasts, Johnny Noble and Andy Lane, who started selling their oysters from a small shack on the west coast of Scotland. We now have many restaurants up and down the country, providing fresh, sustainably sourced, flavoursome food; much of it still delivered fresh from the loch itself, from the same farms that Johnny and Andy first started.

We are passionate about delivering quality and flavour. No-one works harder than we do to make sure that every oyster we harvest, every salmon we prepare and every fish that leaves our shops and kitchens is cultivated, farmed or fished in accordance with strict environmental and quality guidelines.

At Loch Fyne Restaurants, we pride ourselves on being at the forefront of environmental initiatives. We see our role as not only delivering seafood of impeccable quality but also honouring and preserving the environment from which this resource has arrived”